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Potato Pancakes


Source: Everyday Food, December 2009


  • 2 medium peeled russet potatoes
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 2 teaspoons vegetable oil
  • Sour cream and chives, for serving
  • Applesauce, for serving


  1. Grate potatoes into a large bowl using the large holes on a box grater. Season with a teaspoon coarse salt and 1/4 teaspoon ground pepper and let stand 10 minutes; stir to blend in any liquid. Heat vegetable oil in a nonstick skillet over medium-high. Drop in rounded tablespoons of potatoes and flatten with a spatula. Cook until golden-brown on both sides, about 5 minutes total, then drain on paper towels. Repeat with more oil and remaining potatoes. Serve with sour cream and chives or applesauce alongside.

Reviews Add a comment

  • MS12171593
    31 OCT, 2013
    I was taught to grate on the fine side of the grater, also add and egg, bit of onion and flour. I haven't tried matzo but will try it. Also, we surved them with maple syrup. This was my grandfathers recipe. He wasn't jewish, that I know of, but was german. I'm sure it's like all recipes, they have many variations.
  • GarlicHaus
    2 DEC, 2010
    My mamala taught me to add an egg and a little matzo meal with the grated onion and potatoes.
  • MS12157780
    1 DEC, 2010
    Yes, I agree with 63378203. There is a Potato Latke recipe that is the way I make Potato Pancakes. do a search, it is much better.
  • MS11311529
    30 NOV, 2010
    You need to get the excess water out of potatoes by squeezing in a paper towel or cheesecloth and add chopped or grated onion to mix.